Pepper And Pineapple-Braised Pork - cooking recipe

Ingredients

2 tbsp vegetable oil
2 1/4 lb pork butt or shoulder, cubed
4 None onions, peeled and cut into wedges
1/2 lb small mushrooms, cleaned
2 tbsp tomato paste
1 None green pepper, deseeded and roughly chopped
1 None yellow pepper, deseeded and roughly chopped
1 None red pepper, deseeded and roughly chopped
3 cups vegetable stock
1 - 15 oz can chopped pineapple, drained, reserving 3/4 cup of the juice
1 tbsp paprika, plus extra to garnish
2/3 cup sour cream
1 None sprig of parsley, to garnish

Preparation

Preheat the oven to 350\u00b0F. Heat the oil in a large pot and sear the pork (in batches) over a high heat until browned all over. Add the onions and mushrooms to the pot and saute for 5 mins then add the tomato paste and cook for 1 min. Add the peppers and stock. Add the pineapple with the reserved juice. Add the paprika and season to taste. Bring to a boil. Cover and cook in the oven for 2 hours until the pork is tender. Adjust the seasoning. Serve with sour cream and garnish with parsley and a pinch of paprika.